That Coming From Qara-Khodja[2] (Ha-La-Hwo) Is Very Strong, That Coming From Tibet Ranks Next.

Also the wines from P'ing Yang and T'ai Yuean (in Shan Si) take the second rank.

According to some statements, grapes, when stored for a long time, will develop into wine through a natural process. This wine is fragrant, sweet, and exceedingly strong: this is the genuine grape-wine.' Ts'ao mu tse, written in 1378 par Ye Tse-k'i,[3] contains the following information: 'Under the Yuean Dynasty grape-wine was manufactured in Ki-ning and other circuits of Shan Si Province. In the eighth month they went to the T'ai hang Mountain,[4] in order to test the genuine and adulterated brands: the genuine kind when water is poured on it, will float; the adulterated sort, when thus treated, will freeze.[5] In wine which has long been stored, there is a certain portion which even in extreme cold will never freeze, while all the remainder is frozen: this is the spirit and fluid secretion of wine.[6] If this is drunk, the essence will penetrate into a man's armpits, and he will die. Wine kept for two or three years develops great poison." For a detailed history of grape-wine in China, see Laufer's Sino-Iranica.

XXXVII., p. 16.

VINE.

Chavannes (Chancellerie chinoise de l'epoque mongole, II., pp. 66-68, 1908) has a long note on vine and grape wine-making in China, from Chinese sources. We know that vine, according to Sze-ma Ts'ien, was imported from Farghanah about 100 B.C. The Chinese, from texts in the T'ai p'ing yu lan and the Yuan Kien lei han, learned the art of wine-making after they had defeated the King of Kao ch'ang (Turfan) in 640 A.D.

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